Switzerland / Cakes & baking
Meringue Cookies I
Meringue cookies are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss). Served with whipped cream, they are a traditional dessert in the canton of Bern in Switzerland. See the meringue page for similar uses of whipped egg whites.
Ingredients
- egg white4
- superfine sugar, powdered sugar, or granulated sugar, 250 ml; or powdered sugar or granulated sugar; ideally half superfine and half powdered1 cup
- lemon juice2 tsp
- vanilla extract, optional1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Whip whites of eggs until stiff and dry.
Add lemon juice.
Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
Add vanilla.
Drop meringue by spoonfuls on unglazed paper.
Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
Let cool before serving.
